Servings 12 marshmallow pops
Equipment
- 12 lollipop sticks
- pastry bag (optional)
Ingredients
- 2 cups chocolate chips, divided
- 12 marshmallows
- 24 small pretzels
- 24 candy eyes
- 12 cinnamon red hot candies
Instructions
- Add 1 1/2 cups of the chocolate chips to a microwave-safe bowl and microwave them in 30-second intervals, stirring between each interval, until they're melted.
- Line a baking sheet with parchment paper or wax paper. Skewer a marshmallow on each lollipop stick then dip it into the melted chocolate so it's thoroughly covered. Shake off any excess then place each marshmallow pop on the baking sheet. Once the chocolate has hardened, melt the remaining 1/2 cup of chocolate chips and transfer it to a pastry bag or sealable plastic bag.
- Pipe chocolate onto the back of each marshmallow then attach two pretzels to form the antlers. Next, pipe two chocolate dots and attach the candy eyes, followed by piping a final chocolate dot in the center and attaching the cinnamon red hot nose. Repeat the decorating process with the remaining marshmallows. (See Kelly's Note.)
- Allow the pops to sit until fully hardened then serve.
Notes
- The easiest and fastest way to get the chocolate to dry and harden is to refrigerate the marshmallow pops between each decorative addition.
- Assemble one reindeer at a time to prevent the chocolate from setting before attaching all the features.
- Store in an airtight container at room temperature for up to a few days. However, they’re best enjoyed within a day or two of making them to ensure the marshmallows are fresh.
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